Monday, 31 August 2015

A pineapple variation

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010

This is variation of Golden Circle's Thai Prawn and Pineapple Curry - Pineapple Princess Ann swapped prawns for lightly fried chicken pieces and created a delicious meal for the Pineapple Princess Anne and Les.

Thai Chicken and Pineapple Curry

2 tbsp Thai red curry paste; 400ml can coconut milk; 3 kaffir lime leaves, torn; 1 tbsp grated palm sugar; 1 tbsp fish sauce; 150g green beans, trimmed and cut into thirds; chicken pieces; 440g can Golden Circle Pineapple Pieces in Juice, drained; 8 cherry tomatoes, halved; steamed Jasmine rice, to serve; basil leaves to garnish, optional

1. Add curry paste to a hot frying pan and cook 1 minute or until fragrant. Add the coconut milk, lime leaves, palm sugar and fish sauce and bring to a gentle simmer.

2. Add green beans and cook for 2 minutes. Stir in the chicken, pineapple and cherry tomatoes and simmer for a further 2 - 3 minutes, or until the chicken are cooked through.

3. Remove lime leaves and transfer curry to serving bowls. Serve with rice and garnish with basil leaves if desired.

Monday, 24 August 2015

Pineapple for breakfast

Sydney Kindergarten Training College Recipe Book, Waverley, Sydney compiled by Mrs Una Venn Brown, Miss Dorothy Francis and Miss Muriel Woodhouse for use with young children c 1950/1960

Fruit Brown Betty

25 servings (1/2 cup)

2 litres stewed fruit e.g. apple, rhubarb, pineapple; 6 cups soft breadcrumbs or cereal flakes; 225g sugar, brown; 1 tspn cinnamon; 225g melted butter or margarine


Drain fruit before measuring. Arrange fruit in greased dishes. Mix breadcrumbs, sugar, cinnamon and butter. Cover fruit with mixture. Bake in a moderate oven until crumbs are well browned and crisp 30 – 40 minutes.

I combined stewed pineapple, apple and raisins and topped it off with a breakfast cereal mixed with butter, cinnamon and brown sugar. A delicious breakfast served with strawberries and yoghurt! Anne

Wednesday, 19 August 2015

Pineapple and Chicken X 6

The Australian Woman’s Weekly, The Busy Woman’s Cookbook, Ellen Sinclair 1972

Pineapple Chicken   
1 ½ kg chicken (or chicken pieces); ½ cup flour; salt, pepper; 1 medium onion; 1 green pepper; 425g can tomato soup; 425g can pineapple pieces; ¾ cup water; 1 chicken stock cube; 50g butter
Joint chicken. Dust chicken pieces with flour seasoned with salt and pepper.
Heat butter in large frying pan or large saucepan, add chicken pieces, fry until browned on all sides. Add sliced pepper and sliced onion.
Cook 2 minutes. Combine soup, undrained pineapple and water, add to chicken with crumbled stock cube.
Cover, cook slowly 40 to 50 minutes or until chicken is tender.
Serves 4.
To prepare ahead: Cook completely as above, reheat gently. Sliced pepper can be omitted in first cooking, and added when reheating.

The Longevity Chinese Cookbook: Pritikin Style – No added fat, oil, salt, sugar or MSG by Margaret Gee and Graeme Goldin 1985 Sydney

Pineapple Chicken with Tangerine Peel
1.5kg chicken, remove all skin before cooking and chop into 16-20 pieces; 2 tblspn chopped fresh ginger; 4 tblspn dried tangerine peel, soak in hot water for 20 minutes and drain; 3 tblspn chopped fresh pineapple; 2 tblspn low salt soy sauce; 1 cup basic Chinese chicken stock; 2 tblspn Chinese wine or dry sherry; freshly ground black pepper to taste
Place all ingredients in a casserole dish and cover. Preheat oven to 180°C. Cook for 40 minutes. Remove cover for the last 10 minutes to reduce liquid.
Serves 4-6.

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Chicken with Pineapple  
1/3 cup cornflour; 2 tspn paprika; ¼ cup salad oil; 1 cup pineapple pieces; 1 cup diced celery; 2 tblspn brown sugar; 1 tblspn soya sauce; 1 cup pineapple juice; ¼ cup chopped walnuts; ¼ cup raisins; peas; potato chips; 3 cups freshly boiled rice; 1 jointed chicken
Mix cornflour & paprika in a paper bag, add two or three pieces of chicken at a time and shake well. Fry pieces in heated oil till brown all over, reduce heat and cook slowly till tender. Remove chicken. Combine remaining cornflour and paprika with brown sugar, soya sauce and pineapple juice, mix well, pour into pan and stir till thick.
Return chicken to pan with pineapple pieces, celery, and chopped green pepper (optional).
Cover and cook 15 minutes or until chicken is tender. Toss walnuts and raisins with rice, place on serving dish and top with chicken mixture. Serve with peas and chip potatoes.

New Idea’s Chinese Cookbook, 194 Recipes from Prawn Toast to Peking Duck, Melbourne 1970s
Sweet and Sour Chicken  
1.5kg dressed chicken; 6 shallots, sliced; 1 carrot, thinly sliced; 1 small green pepper, seeded and thinly sliced; ½ cup chopped canned  pineapple; 2 tblspn brown sugar; 2 tblspn soy sauce; 2 tblspn vinegar; 250ml chicken stock; 2 tblspn cornflour; 125ml pineapple juice; salt and pepper; 1 tblspn almonds; 30g butter or margarine
Roast chicken in a moderate oven at 180°C for 1-1 ½ hours or until tender.
Place shallots, carrot, green pepper, pineapple, brown sugar, soy sauce, vinegar and stock in a saucepan and bring slowly to the boil.
Blend cornflour smoothly with pineapple juice, add to pan and bring back to the boil, stirring continuously until sauce thickens. Simmer for 1-2 minutes, then season to taste with salt and pepper.
Fry almonds in butter until golden, drain well.
Cut chicken into small pieces and place in a warm Chinese bowl. Pour hot sauce over, sprinkle with fried almonds and serve hot with boiled or fried rice. Serves 4.

Pork with Chicken and Pineapple 
500g pork; 125g chicken; 4 Chinese dried mushrooms (I used fresh mushrooms); 1 clove garlic; 1 dstspn oil; ¼ tsp salt; 1 dstspn brandy or dry sherry; ½ tspn sugar; few drops sesame oil; ½ cup finely sliced Chinese cabbage; ½ cup sliced celery; 1 ½ cups canned pineapple pieces, drained; 4 water chestnuts; 1 cup stock or water; 1 tspn cornflour; 1 dstspn soy sauce
Cit chicken and pork into thin slices. Wash mushrooms, soak in hot water for 20 minutes. rinse and squeeze dry. Cut into thin slices. Slice water chestnuts.
Mix together 1 dessertspoon soy sauce, brandy, sugar, sesame oil. Mix cornflour and soy sauce with ½ cup water. Heat the oil with salt and garlic, remove garlic and add the chicken and pork.
Fry, stirring, until browned. Add soy sauce mixture, stir well and then add cabbage, celery, pineapple, water chestnuts and mushrooms.
Stir over medium heat for 3 minutes, add stock, put lid on and cook 2 minutes. Stir cornflour mixture, add to pan and cook, stirring, until thickening. Simmer another minute.

The Great Chicken Cookbook, The Australian Women’s Weekly 1973

Chicken with Pineapple    
1.5kg chicken; 1 onion; 1 carrot; 2 sticks celery; 30g butter; 450g can pineapple; salt, pepper; 1 packet cream of chicken soup; 2 tspn soy sauce; 1 tbspn vinegar
Place chicken in large saucepan, cover with water, season with salt and pepper, bring to boil, cover, reduce heat, simmer 1 hour, or until chicken is tender.
Remove chicken from pan, allow to cool, strain stock, reserve 3 cups stock. Remove chicken meat from bones, chop roughly.
Peel and slice onion and carrot, chop celery. Melt butter in frying pan, add vegetables, sauté until tender, but not brown, add chicken, contents of soup packet, reserved stock, undrained pineapple, then remaining ingredients, mix well, cover, cook 20 minutes.
Serve with hot rice. Serves 4.

Thursday, 13 August 2015

Pineapple Ambrosia

Southern Cookery by Beryl Frank  1979 USA

“There are as many variations of this dessert as there are cooks. Use your own ideas to add your touch to ambrosia  -  food truly fit for the gods.”
3 fresh oranges, peeled, sectioned; 3 fresh grapefruit, peeled, sectioned; ½ fresh pineapple, peeled, diced; 1/3 cup, orange juice; ¼ cup light corn syrup; ½ cup shredded flaked or fresh coconut.
Prepare fruit as indicated above.
Combine orange juice and syrup; pour over fruit. Stir in coconut; reserve some for garnish. Spoon mixture into 6 sherbet glasses; sprinkle coconut on top of each glass. Chill until ready to serve. Makes 6 servings.
P.S. If you like the flavour of dry sherry or bourbon, add ¼ cup to the liquids and allow fruit to ripen in this mixture.

Sunday, 9 August 2015

Cooking in a hurry by Marguerite Patten 1973 London

Pineapple Macaroon Sundae

4-6 tblspn crushed pineapple; 4 large macaroon biscuits; 4 portions vanilla ice cream: 4 glacé or Maraschino cherries

Strain any surplus juice from the pineapple. Put the macaroons on to a serving dish, top with rounds of ice cream and coat with the pineapple. Decorate with cherries.

Serves 4.

Thanks for helping make this dessert Freya!

And all constructed while balancing on an empty Milo tin! 

The consensus was that the ice cream was the best part of this dessert! 

I hunted high and low for the maraschino cherries, the flavour was strongly reminiscent of marzipan, I think I will stick with sour cherries in the future, Anne.

Thursday, 6 August 2015

Unusual Pineapple

Thanks for these recipes Vicki, they were both yum! Anne.

Steak and Pineapple Mornay

Posted: 19 May 2015

1 lb. minced steak or mince
2 onions
2 cups boiling water
1 teaspoon salt
1 dessertspoon curry powder (or to taste)
1/2 cup cooked rice
1/4 lb. finely shredded cabbage, or celery (or both)
1 pkt. Chicken Noodle Soup
1 chicken cube
1 small tin pineapple pieces

Method: Fry mince and onion in butter until brown. Add all other ingredients. Cook very quickly for about 20 minutes. Stir constantly to be sure rice and noddles do not stick.
Serve from a casserole dish immediately. (or reheat as desired)

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.32.

Heavenly Dessert

Posted: 11 Aug 2014

1 tin evaporated milk, chilled; 1 lemon jelly; 1 pkt chocolate ripple biscuits; juice of an orange; 1 small tin pineapple pieces

Method: Make juice of pineapple and orange up to 1/2 pint with water and bring to the boil. Add jelly, cool and partly set. Whip milk until thick and combine with jelly. Line large dish with crumbled biscuits. Cover with mixture, then top with remainder of crumbs and pineapple pieces. Serves 8.

Source: contributed by Mrs D Pearson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.70.

Monday, 3 August 2015